• Journal of Nutrition and Health
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• 제25권5호
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• pp.389-396
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• 1992

Provitamin A carotenoids($\alpha$- $\beta$-carotene lutein capsanthin) cintents in various red pepper and red pepper products were analyzed by HPLC and UV/VIS spectroscopy. The amounts of $\beta$-carotene and capsanthin were at its highest in powdered red pepper and lutein in red pepper leaves. There are little $\alpha$-carotene present in all samples analyzed. So vitamin A activity was calculated only from $\beta$-carotene content. Capsanthin and $\beta$-carotene contents of red pepper were higher than those of green pepper whereas lutein content of red pepper was lower than that of green pepper. whereas lutein content of red pepper was lower than that of green pepper. Vitamin A activity from colorimetric analysis was higher than that from chromatographic method and results were not generally in accordance with the vitamin A data presented in current food composition tables. Vitamin A activities in retinol equivalent(R. E. ) of green pepper red pepper powdered red pepper fermented red pepper paste and red pepper leaves were 70, 570, 1, 340, 140, 980 R. E respectively.

• 한국식품영양학회지
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• 제11권2호
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• pp.216-220
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• 1998

생청고추의 풍미와 색깔을 유지하기 위하여 염과 산을 첨가한 뒤 가열 처리하여 생청고추 페이스트를 제조하여 가공 공정을 검토하였고, 상온 및 저온에 저장하면서 품질 변화를 측정하였다. 생청고추 페이스트는 꼭지를 제거하지 않고 쵸핑하여 95%의 수율을 얻었으며, 고추씨를 제고하여 제조하였을 때 86%의 수율을 얻어 비경제적이었으며 제품의 품질면에서도 차이가 나지 않았기 때문에 고추씨를 제거할 필요가 없다고 사려 되었다. 생청고추 과피의 pH는 4.5~5.0으로 나타났다. 생청고추에 10%의 염, 5%의 포도당과 0.1%의 사과산을 첨가하여 제조한 생청고추 페이스트는 5$^{\circ}C$의 저온에서 저장할 때 6개월 이상 풍미, 성상 및 품질의 변화를 거의 볼 수 없었다. 따라서 염, 포도당, 사과산 등을 첨가하고 8$0^{\circ}C$에서 2분간 열처리를 하여 제조한 청고추 페이스트는 생청고추의 싱싱함을 그대로 유지할 수 있었으며 5$^{\circ}C$이하에서 보관시 6개월 이상 장기적으로 저장할 수 있었다.

• 한국유기농업학회지
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• 제25권1호
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• pp.37-52
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• 2017

Three varieties of green pepper - Chungyang pepper, Cucumber-taste pepper and Nokgwang pepper - are competing with one another in consumption due to the overlapping shipment period. The objective of this study is to analyze the influence of monthly variations of shipment quantities on the wholesale market prices. A Linear Approximated Inverse Almost Ideal Demand System (LA/IAIDS) is employed with monthly data set of three different varieties of green pepper consumption. The results show that if there is an excess supply in the market, the rate of the price decline is larger for forcing culture Chungyang pepper than other pepper varieties. On the contrary, change in supply of cucumber-taste pepper and Nokgwang pepper has little effect on the price of Chungyang pepper. The results of this study can be utilized as a basic information for enhancing the farm income and promoting agricultural policies related to the establishment of self-help funds by Chungyang pepper producer groups in Gyeongnam region.

• 한국식품영양학회지
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• 제31권2호
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• pp.313-317
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• 2018

This study investigated the nutritional composition of green pepper (Capsicum annuum L. cv. DangZo). Specifically vitamin C, minerals and amino acids content in green peppe were measured. The crude ash, crude protein, and crude fat contents of green pepper were found to be 0.64, 2.10 and 1.20 g/100 g, respectively. The ascorbic acid content in green pepper was 99.34 mg/100 g. The K content was found to be the highest with regard to mineral. This was followed by P, Mg, Na, Ca, Zn, Cu, Mn which means green pepper is an alkali material. The K, P, Mg, Na, Ca, Zn, Cu, Mn contents of green pepper found to be 980, 68.33, 60, 34.14, 30.88, 5.87, 5.25 and 3.07 mg/100 g respectively. The total amino acid content ranged from 7.0 to 1,625.3 mg/100 g, respectively. With regard to amino acid contents, arginine and citrulline were found to be abundant. From the results, green pepper could be suggested as beneficial for food processing.

• 한국식품영양학회지
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• 제20권1호
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• pp.63-67
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• 2007

고추 자원을 최대 활용하고, 농가의 수익을 올리기 위하여, 청고춧가루로 김치를 제조한 후 홍고춧가루와 김치와 pH, 총산도, 생균수, 젖산균수 및 관능 등을 비교 검토하였다. 청고추 김치와 홍고추 김치의 pH 및 총산도의 변화 양상은 거의 같은 것으로 나타났다. 또한 두 김치의 적숙기 초기에서 말기까지, 생균수와 젖산균수에 있어서도 거의 같은 양상을 보였다. 그리고 관능은 청고추 김치가 홍고추 김치에 비해 전반적으로 아주 낮은 값을 보였는데, 이는 김치의 붉은 색에 대한 기본 관념 때문인 것으로 사료된다.

• 한국유기농업학회지
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• 제19권spc호
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• pp.149-152
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• 2011

To improve the soil condition for no-tillage organic pepper cultivation, four different green manure crops were cultivated. Fertilizer supply was depended on the biomass of the cultivated green manure crops, nitrogen supplies were 314kg in Vicia villosa and 341kg $ha^{-1}$ in Vicia angustifolia. In the microbial community analyzed by phospholipid fatty acid (PLFA) method, soil microbe populations were different among the green manure crops and fungi group was increased at Vicia angustifloia and Vicia villosa. The biological ratio indexes of fatty acids in the soils, the ratio of Gram-negative to Gram-positive bacterial PLFA and Ratio of aerobes to anaerobes were high at Vicia hirsute and Vicia tetrasperma suggesting the enrich of the aerobic conditions. The ratio of saturated to unsaturated fatty acids increased at Vicia angustifloia and Vicia villosa suggesting anaerobic conditions. Abundant biomass and uncomposted organic matter, the ratio of fungi to bacteria was increased at Vicia angustifloia and Vicia villosa.

• Journal of Biosystems Engineering
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• 제31권6호
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• pp.514-523
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• 2006

Production of green pepper has been increased due to customer's preference and a projected ten-year boom in the industry in Korea. This study was carried out to develop an automatic grading and sorting system for green pepper using machine vision. The system consisted of a feeding mechanism, segregation section, an image inspection chamber, image processing section, system control section, grading section, and discharging section. Green peppers were separated and transported using a bowl feeder with a vibrator and a belt conveyor, respectively. Images were taken using color CCD cameras and a color frame grabber. An on-line grading algorithm was developed using Visual C/C++. The green peppers could be graded into four classes by activating air nozzles located at the discharging section. Length and curvature of each green pepper were measured while removing a stem of it. The first derivative of thickness profile was used to remove a stem area of segmented image of the pepper. While pepper is moving at 0.45 m/s, the accuracy of grading sorting for large, medium and small pepper are 86.0%, 81.3% and 90.6% respectively. Sorting performance was 121 kg/hour, and about five times better than manual sorting. The developed system was also economically feasible to grade and sort green peppers showing the cost about 40% lower than that of manual operations.

• 한국식품조리과학회지
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• 제22권1호
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• pp.12-21
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• 2006

This study analyzed the characteristics of single-harvested pepper flakes and investigated the effects of the addition of red and green pepper flakes on the quality of various dressings. Moisture contents of red and green pepper flakes were $14.57{\pm}0.13%\;and\;11.86{\pm}0.12%$, capsaicinoids contents on a dry-weight basis were $207.91{\pm}6.68\;mg/100\;g\;and\;172.32{\pm}5.94\;mg/100\;g$, and total free sugars were $21.63{\pm}1.81%\;and\;12.49{\pm}0.56%$, respectively. ASTA color of red pepper flakes was $150.93{\pm}4.56$. Viable cell numbers of red and green pepper flakes were $3.9X10^4\;CFU/g\;and\;5.2X10^5\;CFU/g$, respectively. The pH values in French dressing and Italian dressing, with added red and green pepper flakes, were slightly increased, but not in American Caesar dressing. Acidity and viscosity weren't statistically different in the 3 kinds of dressings by the addition of red and green pepper flakes. The color difference $({\Delta}E^*_{ab})$ for the storage periods was calculated in each dressing and that of American Caesar dressing with added red pepper flakes was extremely high. Viable cell number in each dressing was maintained at 2 log CFU/g during the storage periods. The sensory characteristics during the storage periods were assessed by members of a trained panel, and showed that the color and pungency of red and green flakes increased the overall preference in the Italian dressing and American Caesar dressing.

• Weed & Turfgrass Science
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• 제1권4호
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• pp.18-23
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• 2012

본시험은 고추 연작으로 인해 염류가 집적되고 병충해가 빈번히 발생되는 고추 비가림하우스내 동계 녹비작물이 고추의 생육 및 수량에 미치는 영향을 검토하고자 경상북도 농업기술원 영양고추시험장 친환경 고추재배 비가림하우스에서 우리나라에서 겨울철에 월동 가능한 자생콩과 녹비작물을 중심으로 시험을 실시하였다. 다섯가지 녹비작물인 재배완두, 새완두, 살갈퀴, 헤어리베치와 호밀을 가을에 파종하여 이듬해 봄에 녹비작물을 경운과 무경운 상태에서 고추를 재배한 결과는 다음과 같다. 동계 녹비작물의 경운 유무에 따른 건물량은 경운에서 ha 당 8.3 ton이었고, 무경운재배에서는 7.0 ton이었다. 녹비작물별 건물량은 경운 무경운 동일하게 호밀에서 16.6, 14.6 ton으로 가장 많았고, 콩과 녹비작물에서는 살갈퀴가 6.6, 5.7 ton으로 양호하였다. 식물체내 질소 함유량은 살갈퀴와 새완두에서 높게 나타났으며, ha당 질소 공급량은 경운에서 살갈퀴가 226 kg, 호밀이 251 kg이었으며, 무경운재배시 살갈퀴는 197, 호밀은 222 kg이었다. 녹비작물의 경운과 무경운재배에 따른 고추 수량에서 주당 수확과수는 경운재배에서 55.5개로 무경운의 37개보다 18.5개가 더 많아 수량은 7.5 ton으로 무경운에 비해 약 67% 증수되었다. 경운과 무경운에서 공히 녹비작물별 고추의 수량은 질소질 비교의 공급량이 많았던 살갈퀴에서 현저히 많았던 것을 알 수 있었다.

• 한국축산식품학회지
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• 제38권3호
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• pp.451-467
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• 2018

Hot pepper has anti-obesity effects by controlling appetite and reducing blood fat level. To reduce the pungency of capsaicin, red or green hot pepper juice was fermented with Bacillus licheniformis SK1230. Fermented hot pepper juice was then added into yogurt at different ratios. The pH of yogurt added with hot pepper juice was decreased from 4.61 to 4.48. Titratable acidity and counts of lactic acid bacteria were increased with increasing amount of pepper juice added. However, the viscosity was decreased significantly compared to the control. On chromaticity test, when more pepper juice was added, $L^*-value$ was decreased whereas $a^*$- and $b^*$- values were increased significantly (p<0.05). The spectrum of antimicrobial activity of yogurt was slightly changed compared to using pepper juice. Total polyphenol contents and antioxidant activity were increased with increasing amount of pepper juice added. Stirred yogurt added with fermented red pepper juice at 3% or green pepper juice at 1% showed high scores in flavor, appearance, texture, and overall acceptance in sensory test. Yogurt added with fermented pepper juice with reduced pungency showed also good palatability during storage at $4^{\circ}C$. Yogurt with added hot pepper juice can be play an important role in functional food relative to anti-obesity.